Stuffed Bell Peppers Recipe

This hearty Stuffed Bell Peppers recipe is a classic comfort food dinner that never goes out of style. It is made with tender bell peppers, savory ground beef, fluffy rice, diced tomatoes, and a simple blend of seasonings. This recipe creates a complete, all-in-one meal that is flavorful, satisfying, and packed with wholesome ingredients. Perfect for a busy weeknight family dinner, this method makes 6 stuffed pepper halves and is sure to become a household favorite.

Stuffed Bell Peppers Ingredients

• 3 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb lean ground beef
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 oz) can petite diced tomatoes, undrained
• 1 cup cooked rice
• 1 cup shredded cheddar or mozzarella cheese

How To Make Stuffed Bell Peppers

1. Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and white membranes. Place the pepper halves in a large pot of boiling water and cook for 3-4 minutes to soften them slightly. Remove with a slotted spoon and set aside.
2. Cook the aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until it begins to soften, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Brown the beef: Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease from the skillet.
4. Create the filling: Stir the Italian seasoning, salt, and pepper into the beef mixture. Add the undrained can of diced tomatoes and the cooked rice. Stir everything together and bring to a simmer, cooking for 2-3 minutes until slightly thickened.
5. Stuff and arrange the peppers: Arrange the par-boiled pepper halves cut-side-up in a 9×13-inch baking dish. Spoon the beef and rice mixture evenly into each pepper half.
6. Bake the peppers: Pour about 1/2 cup of water into the bottom of the baking dish (around the peppers). Cover the dish with foil and bake for 25 minutes.
7. Add cheese and finish: Remove the foil and sprinkle the shredded cheese evenly over the top of the stuffed peppers. Return the dish to the oven and bake, uncovered, for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Recipe Tips

• Pre-Cook the Peppers: Briefly boiling the peppers before stuffing them is a key step. It gives them a head start on cooking and ensures the final result is perfectly tender, not crunchy.
• Use Pre-Cooked Rice: This recipe is a fantastic way to use up leftover rice. Using rice that is already cooked ensures the filling has the perfect texture and cooks evenly with the other ingredients.
• Don’t Skip the Water in the Pan: Adding a little water to the bottom of the baking dish creates steam as the peppers bake. This helps keep the peppers moist and prevents their skins from becoming tough or dry.
• Choose Similar Sized Peppers: For the most consistent results, try to select bell peppers that are all about the same size. This will help them all cook at the same rate and be perfectly tender at the same time.

What To Serve Stuffed Bell Peppers

Stuffed Bell Peppers are a wonderful all-in-one meal, containing a vegetable, protein, and starch. Because of this, they don’t need much on the side. A simple green salad with a light vinaigrette is a perfect fresh complement. You can also serve them with a side of crusty bread to soak up any juices, or a dollop of sour cream on top for a little extra richness.

How To Store Stuffed Bell Peppers Leftovers

• Refrigerate: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. They reheat well in the microwave or in a 350°F (175°C) oven until warmed through.
• Freeze: These peppers are great for freezing. Let them cool completely, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Stuffed Bell Peppers Nutrition Facts

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 480mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 22g

Frequently Asked Questions

• Can I make vegetarian Stuffed Bell Peppers? Yes, this recipe is easily adaptable. To make it vegetarian, simply replace the ground beef with a can of drained and rinsed black beans, cooked lentils, or your favorite plant-based ground meat substitute.
• What other grains can I use besides rice? Quinoa is a fantastic, high-protein substitute for rice in this recipe. You can also use other grains like couscous, farro, or even cauliflower rice for a lower-carb option.
• Do I have to use ground beef? No, you can easily substitute the ground beef with other ground meats like turkey, chicken, or pork. The cooking process remains the same.

Try More Recipes:

• Stuffed Pizza Crust Recipe
• Stuffed Shells Recipe
• Stuffing Muffins Recipe